Slow Cooked Chicken in an Herb Sauce

Slow cooking is essentially braising. You’re taking a less expensive and possibly tougher cut of meat and cooking it over a long period of time at a low temperature in a flavorful liquid.

I used boneless, skinless chicken breasts for this recipe because it’s what I had on hand but you could substitute bone-in pieces for even more flavor.

Slow Cooked Chicken in an Herb Sauce

Ingredients:

4-6 chicken breasts

2 cloves of garlic, minced

1 onion, cut into wedges

1 lb. of your favorite vegetable. I used green beans but carrots or potatoes would work as well

2 cups of chicken broth

1 teaspoon lemon pepper

3/4 teaspoon dried oregano

3/4 teaspoon dried rosemary

salt and pepper to taste, if desired

cornstarch

Directions:

Place vegetables in the bottom of a 4 quart slow cooker, place chicken pieces on top. Sprinkle chicken with garlic, lemon pepper, oregano and rosemary. Pour chicken broth over all.

Cover and cook on low approximately 8 hours or for about 5 hours on high or until chicken and vegetables are tender. Remove chicken and veggies with slotted spoon and keep warm.

To make sauce mix 1 tablespoon of cornstarch with 11/2 tablespoons of water. Add most of the liquid from slow cooker into small sauce pan and mix in cornstarch mixture. Bring to a boil, stirring frequently and cook until thickened. Pour back into slow cooker and mix with remaining liquid.